Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream
Makes 1 gallon
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  1. 2 quarts heavy whipping cream
  2. 1 quart whole milk
  3. 3 (1-ounce) packages fresh mint
  4. 1 tablespoon peppermint extract
  5. 12 egg yolks
  6. 4 cups sugar
  7. 1 (12-ounce) bag miniature semisweet chocolate morsels
  1. In a large saucepan, cook cream and next 3 ingredients over medium-low heat, stirring frequently, for 30 minutes. Remove from heat, cover, and let stand for 1 hour. Refrigerate for 4 hours. Strain, discarding solids.
  2. Return cream mixture to saucepan, and heat over medium-high heat just until bubbles begin to form around edges of pan.
  3. In a large bowl, whisk together egg yolks and sugar. Using a ladle, pour one-third of hot cream mixture into egg mixture in a slow, steady stream, whisking constantly. Whisk egg mixture into hot cream mixture in saucepan. Cook over medium heat, stirring constantly, for 30 minutes or until mixture coats the back of a wooden spoon. Strain mixture through a fine mesh sieve into a large bowl, discarding solids. Cover with plastic wrap, pressing wrap onto surface of custard to prevent a skin from forming. Refrigerate for at least 4 hours or until cold.
  4. Pour mixture into the container of an electric ice cream maker, and freeze according to manufacturer’s instructions, adding chocolate morsels when mixture is partially frozen. If a firmer texture is desired, spoon ice cream into a freezer-safe container, and freeze for at least 4 hours or for up to 1 month.
  1. Adding the chocolate morsels to the partially frozen mixture suspends the chocolate through the ice cream; if morsels are added at the beginning, they will sink to the bottom of the container.
Paula Deen Magazine